Hello, food enthusiasts! If you’re looking for a vibrant and delicious meal that combines the savory goodness of salmon with a hint of tropical flair, look no further. This Spicy Salmon Bowls with Coconut Rice recipe is a perfect choice for a quick weeknight dinner or a hearty lunch. Combining spicy, savory, and sweet flavors, this dish will surely become a favorite in your weekly meal rotation!
Introduction
This Spicy Salmon Bowls with Coconut Rice recipe is inspired by Asian and tropical cuisines, blending rich and spicy salmon with the creamy sweetness of coconut rice. It’s topped with quick-pickled cucumbers, avocado slices, and a drizzle of spicy mayo for an extra kick. Not only is this dish bursting with flavor, but it’s also visually stunning and incredibly easy to prepare, making it perfect for both beginners and seasoned home cooks alike. The balance of flavors and textures is what makes it a must-try for fans of vibrant bowl recipes.
Learn more about the health benefits of salmon and how to incorporate it into your diet in delicious ways.
Ingredients for Spicy Salmon Bowls with Coconut Rice
Coconut Rice:
- 1 1/3 cups jasmine rice, rinsed and drained
- 1 cup full-fat coconut milk (canned)
- 1/2 cup water, plus 2 tablespoons
- 1/2 teaspoon kosher salt
- 1 teaspoon coconut sugar
Quick Pickled Cucumber:
- 1/4 cup rice vinegar
- 1 teaspoon white sugar
- 2 small cucumbers, thinly sliced
Spicy Salmon:
- 1 lb salmon, skin removed and cubed
- 3 tablespoons avocado oil
- 1 tablespoon low-sodium tamari (or soy sauce)
- 1 teaspoon brown sugar (or coconut sugar)
- 1 teaspoon garlic powder
- 3/4 teaspoon ginger powder
- 1 tablespoon white sesame seeds
- 1 teaspoon nanami togarashi (optional)
Spicy Mayo:
- 1/3 cup mayonnaise
- 2 teaspoons sriracha
- 1 teaspoon lime juice
Garnishing:
- Avocado slices
- Furikake seasoning
- Fresh chives, chopped
How to Make Spicy Salmon Bowls with Coconut Rice – Step by Step
Step1: Prepare the Coconut Rice
- Combine the rinsed jasmine rice, coconut milk, water, salt, and coconut sugar in a rice cooker.
- Cover and set the rice cooker to cook. Once finished, fluff the rice and keep it warm until ready to assemble the bowls.
Step2: Make the Quick Pickled Cucumber
- In a shallow dish, mix the rice vinegar and white sugar until the sugar is dissolved.
- Add the thinly sliced cucumbers and toss to coat evenly.
- Let it sit while you prepare the salmon, ensuring it absorbs the flavors for at least 15 minutes.
Step3: Prepare the Spicy Salmon
- Preheat the oven to broil on high (550°F).
- In a large bowl, combine the cubed salmon, avocado oil, tamari, brown sugar, garlic powder, ginger powder, sesame seeds, and nanami togarashi. Toss to coat thoroughly.
- Transfer the salmon to a large, rimmed baking sheet.
- Broil for 6–8 minutes, depending on your preferred doneness. The salmon should be slightly browned and cooked through.
Step4: Make the Spicy Mayo
- In a small bowl, whisk together mayonnaise, sriracha, and lime juice.
- Adjust the sriracha amount to your preferred spice level.
Step5: Assemble the Spicy Salmon Bowls
- Divide the coconut rice into four bowls.
- Top with pickled cucumbers, broiled salmon, and sliced avocado.
- Drizzle the spicy mayo over the salmon.
- Garnish with furikake seasoning and chopped chives.
- Serve immediately and enjoy!
Helpful Tips for Spicy Salmon Bowls
- Use Fresh Ingredients: Freshly cubed salmon and ripe avocados elevate the flavors of this dish.
- Adjust Spice Levels: If you prefer a milder taste, reduce the amount of sriracha or omit the nanami togarashi.
- Make Extra Pickled Cucumber: The pickled cucumber adds a refreshing crunch. Consider making extra to use in other dishes!
Cooking Tips for the Best Spicy Salmon Bowls
- Marinate Longer for Enhanced Flavor: If time allows, marinate the salmon for 30 minutes before broiling for a deeper flavor.
- Keep an Eye on the Salmon: Broiling can cook fish quickly, so monitor the salmon closely to avoid overcooking.
Serving Suggestions for Spicy Salmon Bowls
- Pair these spicy salmon bowls with a light and refreshing beverage like a cucumber mint lemonade or a coconut water mojito.
- Serve with a side of steamed edamame or seaweed salad for a complete meal experience.
Nutritional Information
Nutritional Info for Spicy Salmon Bowls with Coconut Rice (Per Serving):
- Calories: 580 kcal
- Total Fat: 38 g
- Saturated Fat: 15 g
- Cholesterol: 70 mg
- Sodium: 640 mg
- Total Carbohydrates: 35 g
- Dietary Fiber: 3 g
- Sugars: 8 g
- Protein: 22 g
Storage and Leftovers for Spicy Salmon Bowls
- Storing: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat in a microwave for 1–2 minutes, stirring gently to prevent overcooking the salmon.
- Pro Tip: Store the spicy mayo separately to keep the flavors fresh when reheating.
Frequently Asked Questions (FAQs) for Spicy Salmon Bowls
1. Can I substitute salmon with other types of fish?
Yes! You can use tuna, halibut, or even tofu for a vegetarian option.
2. How can I make this dish gluten-free?
Ensure to use tamari instead of regular soy sauce and check that all other ingredients are gluten-free certified.
3. Can I cook the salmon on a stovetop instead of broiling?
Absolutely! Sear the salmon in a skillet over medium-high heat for 3–4 minutes on each side.
4. What can I use instead of furikake for garnish?
Try sesame seeds mixed with crushed nori sheets for a similar flavor profile.
Related Recipes for Spicy Salmon Lovers
- Ultimate Cowboy Casserole Cornbread – A Hearty Meal
- Sausage Balls Recipe with Red Lobster Mix – Easy & Tasty
Conclusion
These Spicy Salmon Bowls with Coconut Rice are a delicious fusion of flavors, perfect for any meal. We’d love to hear how you enjoyed it! Leave your comments below and share any unique twists you added. Happy cooking!
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Spicy Salmon Bowls with Coconut Rice – Easy & Flavorful Recipe
Description
Hello, food enthusiasts! If you’re looking for a vibrant and delicious meal that combines the savory goodness of salmon with a hint of tropical flair, look no further. This Spicy Salmon Bowls with Coconut Rice recipe is a perfect choice for a quick weeknight dinner or a hearty lunch. Combining spicy, savory, and sweet flavors, this dish will surely become a favorite in your weekly meal rotation!
Ingredients
- 1 1/3 cups jasmine rice, rinsed and drained
- 1 cup full-fat coconut milk (canned)
- 1/2 cup water, plus 2 tablespoons
- 1/2 teaspoon kosher salt
- 1 teaspoon coconut sugar
For the Quick Pickled Cucumber:
- 1/4 cup rice vinegar
- 1 teaspoon white sugar
- 2 small cucumbers, thinly sliced
For the Spicy Salmon:
- 1 lb salmon, skin removed and cubed
- 3 tablespoons avocado oil
- 1 tablespoon low-sodium tamari (or soy sauce)
- 1 teaspoon brown sugar (or coconut sugar)
- 1 teaspoon garlic powder
- 3/4 teaspoon ginger powder
- 1 tablespoon white sesame seeds
- 1 teaspoon nanami togarashi (optional)
For the Spicy Mayo:
- 1/3 cup mayonnaise
- 2 teaspoons sriracha
- 1 teaspoon lime juice
For Garnishing:
- Avocado slices
- Furikake seasoning
- Fresh chives, chopped
Instructions
Step 1: Prepare the Coconut Rice
- Combine the rinsed jasmine rice, coconut milk, water, salt, and coconut sugar in a rice cooker.
- Cover and set the rice cooker to cook. Once finished, fluff the rice and keep it warm until ready to assemble the bowls.
Step 2: Make the Quick Pickled Cucumber
- In a shallow dish, mix the rice vinegar and white sugar until the sugar is dissolved.
- Add the thinly sliced cucumbers and toss to coat evenly.
- Let it sit while you prepare the salmon, ensuring it absorbs the flavors for at least 15 minutes.
Step 3: Prepare the Spicy Salmon
- Preheat the oven to broil on high (550°F).
- In a large bowl, combine the cubed salmon, avocado oil, tamari, brown sugar, garlic powder, ginger powder, sesame seeds, and nanami togarashi. Toss to coat thoroughly.
- Transfer the salmon to a large, rimmed baking sheet.
- Broil for 6–8 minutes, depending on your preferred doneness. The salmon should be slightly browned and cooked through.
Step 4: Make the Spicy Mayo
- In a small bowl, whisk together mayonnaise, sriracha, and lime juice.
- Adjust the sriracha amount to your preferred spice level.
Step 5: Assemble the Spicy Salmon Bowls
- Divide the coconut rice into four bowls.
- Top with pickled cucumbers, broiled salmon, and sliced avocado.
- Drizzle the spicy mayo over the salmon.
- Garnish with furikake seasoning and chopped chives.
- Serve immediately and enjoy!
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Use Fresh Ingredients: Freshly cubed salmon and ripe avocados elevate the flavors of this dish.
- Adjust Spice Levels: If you prefer a milder taste, reduce the amount of sriracha or omit the nanami togarashi.
- Make Extra Pickled Cucumber: The pickled cucumber adds a refreshing crunch. Consider making extra to use in other dishes!
